Serious BBQ: Serious Prime Rib In The Canadian Winter

SUBMITTED BY Simon G, AE, Canada

Prep Time: 2 Hours  |  Cook Time: 2.5 Hours


One 7-9 pd, 3 bone standing rib roast
Flavour Paste:
1/2 cup yellow mustard
1/4 cup water
1 tbsp Worcestershire sauce
1/2 cup chili powder
2 tbsp coarse ground black pepper
2 tblspn kosher salt


1/2 cup water
4 garlic peeled crushed garlic cloves
1/4 cup mild chili powder
1 tbsp lemon pepper
1 tbsp coarse ground black pepper
2 tbsp cayenne pepper
1 tbsp canola oil
Finishing Dressing
1/2 cup extra virgin olive oil
3 tbsp coarsely chopped flat-leaf parsley
coarsely ground black pepper


1) Combine flavor paste in Ziploc bag & mix
2) Place roast in bag & roll to cover, squeeze out air, refrigerate for 2 hr to 1 day
3) Heat Kamado Joe to 275F with a deflector plate and hickory wood chips
4) Remove prime rib, insert meat thermometer and cook until internal temp 115F ~2.5hrs
5) Blend glaze ingredients
6) Remove prime rib from Kamado Joe & brush glaze, return prime rib to Kamado Joe
7) Continue cooking until temp ~125F for med rare
8) Drizzle cutting board with olive oil and leftover glaze, then sprinkle parsley and pepper on it
9) Remove prime rib, cut and dredge in cutting board finishing dressing